Cook the bacon over medium-high until crispy. Pour ¼ cup of the bacon fat into a measuring cup and reserve for the warm bacon dressing.

Add the grated vegetables to a large mixing bowl along with the chopped walnuts and dried cranberries.

Whisk together all of the ingredients for the dressing and pour over the salad. Toss everything together well and serve in abundance! Note: if the bacon fat has congealed by the time you make the dressing, you can zap it in the microwave for 20 to 30 seconds to get it to liquefy again.